Recipe: Crock Pot Chicken Tortilla Soup with Baked Tortilla Strips

CROCK POT CHICKEN TORTILLA SOUP

1 1/2 pounds skinless boneless chicken, cooked and shredded
1 (15 ounce) can whole tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chilies
1 garlic clove, minced
2 cups water
1 (14 1/2-ounce) can chicken broth
1 teaspoon each: cumin, chili powder and salt
1/4 teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
FOR THE TORTILLA STRIPS:
6 corn tortillas
2 tablespoons vegetable oil
1 tablespoon chopped cilantro
Freshly grated Parmesan cheese for garnish

In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

TO MAKE THE TORTILLA STRIPS:
Preheat oven to 400 degrees F.

Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet.

Bake, turning occasionally, until crisp, 5 to 10 minutes.

Sprinkle tortilla strips, cilantro and Parmesan over soup.

Makes 6 to 8 servings
Source: Recipe booklet: Crock-Pot Slow Cooker Cuisine, Rival, 1995